Partridge pâté
Difficulty: Difícil
2 Perdicas, 1 / 4 liter Extra Virgin Olive Oil, 1 medium onion, 4 garlic, 1 mature tomato, 1 laurel leaf, 1 nail, 1 / 8 liter brandy, 1 tablespoon of sweet pepper dessert, a pinch of black ground pepper, a pinch of nutmeg, 6 fresh eggs, 1 / 2 liter of milk and salt.
Preparation
We cut the onion into dice, fry together with garlic in the oil of Extra Virgin Olive until it is well. Dispose of the seasoned partridges in a pot and incorporate the onion and fried garlic. Add mature tomato, laurel, nail, sweet pepper, ground black pepper, nutmeg and burned brandy. Cover the partridges with water and boil for 30-35 minutes on a slow heat with the covered pot, add water and salt if necessary in the cooking process. Let rest with the pot covered for an hour, then crush the sauce. The boiling time differs depending on the provenance and age of the perdiz. If the resulting sauce is too liquid we can reduce it apart or reserve half.
Pate production:We toss the boned perdiz, mix the sauce with 6 eggs and 1 / 2 liter of milk until we get a homogeneous paste. In a rectangular and greased mold of Extra Virgin Olive Oil and grated bread, we emptied the pate to get it to the maria bath until it is covered and consistent. We let it cool and it starts to cool. For its consumption it is advised to spray with Extra Virgin Olive Oil once it is cut.
